100 Years War IPA

[FedoraDave]

This is only two weeks in the bottle, but I put a sixer in the fridge this weekend, just for grits and shins.

Had a couple bottles this evening.

Gonna have another pretty soon.

Dang, this is a good beer!

[Beer-lord]

A history buff eh? Maybe not.
I was a history major. Look at me now!
Didn't you make this before? It sounds familiar to me from back in the days of the other forum.

[FedoraDave]

Not from the other forum, Paul. This is a 2014 brew! So named because I used Centennial hops and Warrior hops. How could I not name it 100 Years War?

Good bitterness up front, but a somewhat sweet maltiness lurking in the background. And a tangy finish that makes you want another swallow!

[Gymrat]

I have never tried warrior hops. I like the origination of the name

[FedoraDave]

Want the recipe?

[nighthawk]

Could I persuade you to share the recipe with me?

[FedoraDave]

Could I persuade you to share the recipe with me?

NO! Only Gymrat.

Oh, okay, here.

Be aware, this is a 2.5 gallon batch. You can just double everything if you want five gallons.

1 pound Amber DME
2.5 pounds Light DME
0.25 pound Carapils
0.25 pounds flaked rye

Steep Carapils and flaked rye for 30 minutes at ~135 degrees.

0.25 ounces Centennial - 60 minutes
0.25 ounces Warrior - 60 minutes
0.25 ounces Centennial - 20 minutes
0.25 ounces Warrior - 20 minutes
0.25 ounces Centennial - 7 minutes
0.25 ounces Warrior - 7 minutes

Dry hop 0.25 ounces Centennial and 0.25 ounces Warrior two or three days prior to bottling.

I used Mangrove Jack's M44 US West Coast dry yeast. Your choice, though. I think any California Ale yeast would produce good results.